Universal, refrigerated, automated vending kiosk for interchangeable equipment serving soft serve ice cream and frozen beverages

ABSTRACT

A vending machine for dispensing both soft-serve ice cream and frozen ice-cream-based beverages to consumers. The machine includes a power management system having a controller, a master relay for controlling power supplied to a first component, slave relays for controlling power supplied to second and third components, and a current sensor for sensing a current draw of the machine. The machine also includes a flavoring plate for providing flavoring to a dispensed ice cream product. The plate includes an orifice for extruding the product, a channel extending around the orifice, two or more ports in fluid communication with the channel, and one or more gates in communication with the channel and the orifice. Each of two or more ports is configured to introduce one of a flavoring fluid or a cleaning fluid to the channel.

RELATED APPLICATIONS

This application claims priority under 35 U.S.C. § 119(e) to U.S. Provisional Patent Application No. 62/707,994, entitled “A Universal & Refrigerated, Automated Vending Kiosk For Interchangeable Equipment Such As Soft Serve or Frozen Drinks” and filed on Nov. 27, 2017, and to U.S. Provisional Patent Application No. 62/704,024, entitled “A Universal. Refrigerated, Automated Vending Kiosk For Interchangeable Equipment Serving Soft Ice Cream And Frozen Beverages” and filed on Oct. 5, 2018. Each of these provisional patent applications is hereby incorporated by reference in its entirety herein.

FIELD OF THE INVENTION

This disclosure relates generally to automated vending machines and kiosks, and more particularly, relates to automated vending machines and kiosks that are configured to dispense one or more of soft-serve ice cream or frozen ice-cream-based beverages.

BACKGROUND OF THE INVENTION

Prior art vending machines for dispensing soft-serve ice cream or frozen ice-cream-based beverages typically have power and space requirements that exceed the power and space available to more conventional food and beverage vending machines. Since real estate is generally, limited, smaller machines are desirable. Available power is often limited to a standard 110 volt 15 amp service, which fails to meet the current requirements for most prior art machines.

Maintenance of prior art vending machines has proven can be costly, and reduce profit margins. Operators wish to avoid frequent visits and cumbersome, labor-intensive sanitation requirements. Repairs should be accomplished quickly and without substantial disassembly of the machines.

Prior art ice cream vending machines are known. U.S. Pat. No. 4,009,740 to Michielli, which is hereby incorporated by reference in its entirety herein, discloses an ice cream dispensing machine with a cone or cup elevator system. U.S. Pat. No. 7,448,516 to Davis, which is hereby incorporated by reference in its entirety herein, discloses an ice cream vending machine with bags of ice cream mix injecting ice cream straight into the frozen cylinders. Both of these patents disclose soft serve vending machines which are built with the ice cream-making components as integrated parts of the entire machine. Neither patent specifically addresses cleaning procedures, including any solution to the drip of melted ice cream from the ice cream nozzle at the completion of a vending cycle.

U.S. Pat. No. 7,448,516 discloses injecting syrup flavors with reference to illustration (60). The flavoring method disclosed however will not flavor the entire ice cream product, but instead will concentrate the flavor at some portion. It will also likely leave residue and remnants of previously-injected flavors which may undesirably be incorporated in a subsequent ice cream product provided to a next customer. Both prior art patents fail to disclose machines that rotate the cup in order to fill the entire cup.

In the current state of the art, more advanced kiosk-style machines by manufacturers such as ROBOFUSION of Charleston, S.C. incorporate a robotic arm to serve the ice cream. The kiosks are large in size, expensive and require an electrical service rated at 220 volts and 20 amps. A yogurt vending machine provided by Stoelting Foodservice Equipment of Kiel, Wis. is also quite large, is rated at 220 Volts and 20 amps and is difficult and time-consuming to clean.

SUMMARY OF THE INVENTION

Aspects of the present disclosure are directed to a vending machine or kiosk for dispensing both soft-serve ice cream and frozen ice-cream-based beverages. In contrast to prior art soft-serve ice cream vending machines, the disclosed vending machine is configured with a footprint and power requirements that are within the boundaries available for conventional food and beverage vending machines. The disclosed vending machine includes a flavoring system that enables multiple flavorings to be evenly introduced into the ice cream product, and incorporates a cleaning feature that eliminates remnants that could contaminate subsequently-delivered ice cream products. In addition, the disclosed vending machine further includes a power management system that regulates the activation of individual system components in a manner that enables the system to be powered by a conventional 110 volt 15 amp service.

BRIEF DESCRIPTION OF THE DRAWINGS

A more complete understanding of the present disclosure may be realized by reference to the accompanying drawing in which:

FIG. 1 provides a perspective diagram depicting a front view of an automated vending kiosk in accordance with aspects of the present disclosure;

FIG. 1A provides another schematic diagram depicting a front view of the automated vending kiosk of FIG. 1;

FIG. 2 provides a schematic diagram depicting a partial front view of the automated vending kiosk of FIG. 1;

FIG. 3 provides another schematic diagram depicting a front view of the automated vending kiosk of FIG. 1;

FIG. 4-A provides another schematic diagram depicting a front view of the automated vending kiosk of FIG. 1;

FIG. 4-B provides a schematic diagram depicting a partial front view of the automated vending kiosk of FIG. 1;

FIG. 4-C provides a schematic diagram depicting an invention plunger actuator swivel device according to aspects of the present invention.

FIG. 4-D further depicts elements of the invention plunger actuator swivel device of FIG. 4-C;

FIG. 4-E further depicts the invention plunger actuator swivel device of FIG. 4-C;

FIG. 4-F provides another schematic diagram depicting a front view of the automated vending kiosk of FIG. 1;

FIG. 4-G provides a perspective diagram depicting a front view of an automated vending kiosk in accordance with additional aspects of the present disclosure

FIG. 4-H provides a schematic diagram depicting the automated vending kiosk of FIG. 4-G, with a front door of the kiosk in an open position to reveal interior components of the kiosk;

FIG. 4-I provides a schematic diagram further depicting a partial front view of the kiosk of FIG. 4-G;

FIG. 4-J depicts a mixer component of the automated vending kiosk of FIG. 4-G;

FIG. 4-K provides a schematic diagram further depicting the mixer component of FIG. 4-J;

FIG. 4-L depicts a cleaning funnel and wash assembly according to aspects of the present disclosure;

FIG. 4-M provides another view of the cleaning funnel and wash assembly of FIG. 4-L;

FIG. 4-N provides yet another view of the cleaning funnel and wash assembly of FIG. 4-L;

FIG. 5 depicts a removable flavor dispensing unit of an automated vending kiosk in accordance with aspects of the present disclosure;

FIG. 6 provides a schematic diagram depicting a rear view of the automated vending kiosk of FIG. 1;

FIG. 6-A provides another view of the kiosk of FIG. 6;

FIG. 7-A provides a schematic diagram depicting elements of a power management sub-system in accordance with aspects of the present disclosure

FIG. 7-B provides another schematic diagram depicting elements of the power management sub-system of FIG. 7-A:

FIG. 8 depicts an X-Y-Z cup transport system for an automated vending kiosk in accordance with aspects of the present disclosure;

FIG. 9 illustrated the X-Y-Z cup transport system as positioned on a front door component of the automated vending kiosk in accordance with aspects of the present disclosure;

FIG. 10-A illustrates a topping dispenser system of an automated vending kiosk in accordance with aspects of the present disclosure;

FIGS. 10-B through 10-D illustrate elements of the topping dispenser system of FIG. 10-A;

FIG. 11-A illustrates an ice cream dispensing block and flavoring plate for an automated vending kiosk in accordance with aspects of the present disclosure;

FIGS. 11-B and 11-C further illustrate the flavoring plate of FIG. 11-A;

FIG. 12 illustrates a motorized waste collecting funnel for an automated vending kiosk in accordance with aspects of the present disclosure;

FIGS. 13 and 13-A illustrate a threaded aerator for fitting to a sealed air/mix cup in a gravity-fed oft serve ice cream machine according to aspects of the present disclosure;

FIG. 14 provides a perspective view of an automated vending kiosk according to aspects of the present disclosure:

FIG. 15 illustrates a modular robotic cup dispensing unit as fitted to an automated vending kiosk according to aspects of the present disclosure;

FIG. 16 through 16-F illustrate elements of another modular robotic cup dispensing unit as fitted to an automated vending kiosk according to aspects of the present disclosure; and

FIG. 17 provides a schematic diagram depicting the front view of the automated vending kiosk of FIG. 4-H, with a front door of the kiosk in a closed position.

The illustrative embodiments are described more fully by the Figures and detailed description. The inventions may, however, be embodied in various forms and are not limited to specific embodiments described in the Figures and detailed description. For example, while embodiments are described with reference to a municipal beach badging application, the invention is not so limited and may be readily applied to many other municipal badging and similar applications.

DETAILED DESCRIPTION OF THE INVENTION

The following merely illustrates the principles of the disclosure. It will thus be appreciated that those skilled in the art will be able to devise various arrangements which, although not explicitly described or shown herein, embody the principles of the disclosure and are included within its spirit and scope.

Furthermore, all examples and conditional language recited herein are principally intended expressly to be only for pedagogical purposes to aid the reader in understanding the principles of the disclosure and the concepts contributed by the inventors to furthering the art, and are to be construed as being without limitation to such specifically recited examples and conditions.

Moreover, all statements herein reciting principles, aspects, and embodiments of the disclosure, as well as specific examples thereof, are intended to encompass both structural and functional equivalents thereof. Additionally, it is intended that such equivalents include both currently known equivalents as well as equivalents developed in the future, i.e., any elements developed that perform the same function, regardless of structure.

FIG. 1 provides a perspective view of a frame for an automated vending kiosk, made of aluminum extrusions such are available from 80/20 Inc. of Columbia City, Ind. Such frame may be altered with minimal costs and parts to accommodate custom needs in the vending/food service business, and without affecting the rest of the structure. The upper part of the frame (2) as depicted in FIG. 1 may be insulated with high density foam and inner/outer stainless steel panels (2-A). A bottom insulated portion of an upper refrigerated cavity which may for example seal the refrigerated cavity partially against the upper body of an installed ice cream dispenser or frozen drink dispenser is shaped and sized based on the equipment placed underneath the refrigerated cavity (3). A third party ice cream machine (75) and frozen drink machine (26) as shown in FIG. 4A (26) are two of many types of food vending units which may be provided in the frame (2).

The upper refrigeration unit (3) preferably utilizes an enclosed off-the-shelf refrigeration deck as may be provided for large bottle beverage vending machines. A Condensing Unit (4) is provided in a lower section of the Frame, while an evaporator (5) is extended and placed in the upper insulated cavity (3). A so-called Bag-N-Box system (6) for Ice Cream Mix preferably provides mix to the ice cream machine (75) via a peristaltic pump (8).

As illustrated for example in FIGS. 1, 3 and 4-A, the Ice Cream Maker (75) or frozen drink maker (26) sit on their own fixed plate (33), which is bolted to the base plate (34). In case one of these units malfunctions, it may be easily and economically removed and replaced without having to pull the entire machine out of its location, or repairing the unit on site. FIG. 1-A illustrates the frame (2) with the units removed.

FIG. 2 further illustrates the upper insulated cavity (2) of the frame (1), which provides strengthening and rigidity to the upper refrigeration unit which may for example be carrying heavy Bag-N-Box products (6) of upwards of 15 gallons. The upper insulated cavity (2) may have inner shelves (7), in varied configurations and sizes, for example, to hold milk-based Bag-N-Box products (6) such as ice cream, frozen yogurt, and frozen drink bases. In addition, the upper insulated cavity (2) may hold other Bag-N-Box products such as liquid Colombian coffee, flavored liquid creamers, and fresh milk.

The upper insulated cavity (2) of FIG. 2 hosts peristaltic pumps (8) which transfer the milk-based liquids directly into the ice cream machine (75) or frozen drink machine (26) through an air mixing stainless steel cup (9). All such pumps are well refrigerated and enclosed by the upper insulated cavity (2). All hoses preferably utilize quick connect fittings. The upper cavity (2) is preferably refrigerated at 4° Celsius, and the close proximity of pumps and tubes (10) to the ice cream/frozen drink base and ice cream dispenser or frozen drink dispenser substantially eliminate the possibility of bacteria build up and thereby reduce the need for frequent sanitation and cleaning as normally found in the prior art.

FIG. 3 provides s a perspective view of the frame (1) with an ice cream dispenser (75) enclosed under the refrigerated cavity (3). The middle section of the frame has a lower shelf (11) which acts as the base for the ice cream maker or frozen drink machine. Along-side the ice cream maker or frozen drink maker is a modular toppings dispenser assembly (12) for providing three types of toppings to the ice cream as served.

In a left corner under a dispensing piston of the ice cream dispenser (75) is a motorized funnel mechanism comprised of an encoder motor and an arm (13). The funnel is drained through a peristaltic pump (14). Upon initiating an ice cream dispensing operation, the funnel mechanism is automatically removed to the side of the frame (1). After the dispensing operation (vending cycle) has completed, the funnel mechanism returns to its home position under the piston.

The funnel mechanism enables, for example, hot water cleaning of the dispensing piston at after every vending cycle. Hot water is directed through the funnel (17) via a large flexible hose (18) and then gets pumped with a high-speed peristaltic pump (14) to an enclosed Bag-N-Box waste bag positioned for example in the back of the machine.

A main controller of the machine monitors the number of cleaning cycles, and alarms the operator through a dedicated server when the waste bag is nearly full and requires replacement.

Prior art soft serve machines have an issue with remnants of some soft serve ice cream remaining at the tip of the piston dispensing area after each serving. The remnants normally melt and drips down onto a drip tray, and results in attracting flies and producing a waste buildup that requires ongoing human intervention and cleaning. The system described by the present disclosure utilizes hot water preferably at a temperature of 160° Fahrenheit to clean the piston area and removes all waste material to the hermetically-sealed Bag-N-Box waste depository. Due to the high water temperature and pressure build up at a flavor dispensing plate see (107) as depicted in FIG. 11-C where the cleaning occurs, there is typically no need for more than 1-2 oz. of cleansing water to completely clean the area from both soft serve remnants and any flavoring remnants. As a result, the next customer in line is guaranteed a fresh and totally clean soft serve portion. Stainless steel funnel (17) and the hose (18) completely heat generated by the hot water so that by the time the water gets pumped to the hermetically-sealed waste bag, the water temperature has dropped substantially and there is little to no pressure build up.

For a system also including a frozen drink machine (26), a second hot water solenoid may be provided to channel hot water from the hot water reservoir straight to the frozen drink delivery station, alongside a dispensing piston of the frozen drink delivery station.

Optionally, liquid Colombian coffee stationed in the upper refrigeration cavity (2) may be dispensed simultaneously with the hot water. Live milk or liquid creamers stationed in the upper cavity may also be dispensed.

FIG. 4-A illustrates a frozen drink machine (26) installed in the frame (1). An actuator (19) is utilized to open and close a piston of the frozen drink machine via plunger actuator swivel device (20), which in turn sandwiches standard operating lever (24) of the frozen drink machine (26). In this manner, plunger actuator swivel device (20) converts the frozen drink machine (26) for operation as an automatic machine without changing any of its original parts. Three push-to-connect valves (25) as depicted connect to hoses that come from the a flavoring box (27) further depicted in FIG. 5, for flavoring frozen drinks with selected mixtures.

FIG. 4-B further illustrates the frozen drink machine (26). Actuator (19) is connected with a quick-release pin (21) to the plunger actuator swivel device (20), which in turn is attached to lever (24) of the frozen drink machine (26). Three threaded push-to-connect valves (25) are located on the frozen drink piston for additionally mixing flavors in the beverage.

FIG. 4-C further illustrates the plunger actuator swivel device assembly (20) and its quick release pin (21) for the purpose of releasing the actuator end from the dispensing block for cleaning and removal of internal mixing parts. The device (20) has a cavity (22) with a diameter slightly larger than the lever handle (24) of the frozen drink machine for unrestricted movement. The device (20) includes two parts (22A, 22B) which sandwich the lever handle (24) and accept the release pin (21). Two Screws (23) mate with two threaded Helicoils (23A) which are imbedded in device body (22A). FIG. 4-D further illustrates the plunger actuator swivel device (20) and its components. FIG. 4-E the plunger actuator swivel device (20) as positioned on the lever (24) in the frame (1). FIG. 4-F provides a perspective view similar to that of FIG. 3, with the frozen drink machine (26) installed in the frame (1) rather than the ice cream machine (75).

FIGS. 4-G and 4-H depict interior components of an automated vending kiosk in accordance with aspects of the present disclosure. For purposes of description, the kiosk may also be referred to herein as the SOFTY SHAKE soft serve and milk shake automatic machine.

Components of the exemplary kiosk as depicted in FIGS. 4-G and 4-H can be described as follows. Rotating arm (409) is connected to a gear motor (414). Cup holder ring (411) is positioned on rotating base (410) is a rotating base, which rotates the cup while ice cream is dispensed, thus distributing ice cream evenly in the cup. Rotating base (410) also assists in dispensing toppings evenly on top of the ice cream or milk shake as dispensed. 16 Oz. milk shake cup (412) held inside the cup ring (411).

Motor bracket (415) holds motor (414) upright. Circular base (413) connects arm (409) to a shaft of the motor (414). Elevator actuator linear carriage (416) is bolted to bracket (416A) which is connected to stainless steel cover (415).

Angle bracket (417A) holds the linear elevator track 4(17), which travels up and down the linear carriage (416). Connecting plate (420A) connects the track (417) to horizontal linear track (418), which travels right to left horizontally. Hall-effect sensor (419) is positioned along linear track (418) which marks a specific station. Reinforcement angular plate (420) unites Linear Track (418) with the back plate that it is bolted to.

Cleaning waste vertical linear track (421) travels up and down and carries two cleaning funnels, one of which is shown as funnel (422). Upright bracket (423) unites cleaning funnel (422) with a second mixer cleaning funnel (424), as shown in for example in FIG. 4-I.

With reference to FIGS. 4-H and 4-I, mixing spindle (436) of a milk shake mixer (437) extends through cup top plate (430). three topping dispensers (440) dispense toppings on the dispensed ice cream or milk shakes. 16 oz. milk shake cup ring (450) is situated on a step (451) to make up for the height difference of the 16 oz. cups as compared with the smaller 10 oz. soft-serve ice cream cups. Ice cream cup (454) is dispensed by the smaller cup dispensing ring (452).

Removable waste bin (460) is positioned to collect fallen toppings. kiosk frame (470) is configured, for example, as a t-slotted frame as available from 80/20 Inc. of Columbia City. Ind.

In FIG. 4-I, cleaning funnels (422) and (424) are shown in their cleaning positions where actuator (416) is in its top position. Cleaning funnel (424) has extended walls, which pressure against cup top plate (430) in order to allow substantially no hot water spray to spill out while cleaning the Mixer Spindle and the top plate (430).

With further reference to FIGS. 4-J and 4-K, threaded quick-connect 433 perforates the top plate (430) and allows hot water to directly clean the mixing spindle. Water travels from a 3-way split water manifold (434) through a hose (432). Tension spring (431) allows the top plate (430) to sealably pressure against a milk shake cup or against the cleaning funnel (424).

With reference to FIG. 4-I, upright bracket (423) which aligns the funnel (424) properly against mixing spindle (436). Lower funnel (422) takes in cleaning water of an ice cream piston area and ice cream flavoring plate (480). Flex hoses (425) and (425A) direct the cleaning water from the funnels to a peristaltic pump, which dispenses the dirty water into a waste receptacle (for example, a “Bag-N-Box” container).

Cup arm (409) is situated in a straight position not to interfere with the cleaning cycle. Motor (408) rotates cup rotating base (410). Cup rotating base (410) enables ice-cream to be dispensed in a swirl into either the 16 oz. milk shake cup (453) or 10 oz. ice cream cup (454). stainless steel cover (415A) trims a variety of cables and an infrared sensor. Upon completion of the dispensing cycle, cup arm (409) is positioned outside of a machine delivery door with the finished product.

FIGS. 4-J and 4-K further depict the milk shake mixer as follows. Milk shake mixer (437) is connected to a vertical plate (438). Plate (438) is bolted to the 80/20 Frame with a bracket. Top cup plate (430) is suspended on a linear track and carriage (431B) with angle bracket (431A), and bolted to bracket (431A) to facilitate disassembly for maintenance (for example, such as weekly cleaning). Tension springs (431) provide a down force between the mated top cup plate (430) and milk shake cup (453) for effective sealing.

Three-way water manifold (434) delivers water for cleaning the mixer. Quick-connect threaded inlets (433), (433A) and (433B) respectively allow, for example, for a water hose, milk hose and coffee hose to be secured to the top plate (430). Mixing spindle (436) extends through the top plate (430).

FIGS. 4-L through 4-N depict an alternate embodiment according to aspects of the present disclosure, in which water manifold (434) is mounted near the base of funnel (424) such that water jets/nozzles attached to the water manifold (434) are provided along an interior wall of the funnel (424), and are upwardly directed toward the top plate (430) when the funnel (424) and top plate (430) are engaged with each other in a cleaning position. The water jets/nozzles may for example have a 1/16″ exit diameter and provide a high-pressure cleaning effect similar to steam cleaning for very effective results.

FIG. 5 illustrates the right side of the frame (1) containing a flavor dispensing cabin (27) with trays (28) and peristaltic pumps (29) which carry Bag-N-Box flavorings. The flavorings get pumped to the flavoring plate (96) as further illustrated in FIG. 11-A or flavoring piston (25) illustrated in FIG. 4-B. Flavoring cabin (27) is preferably removable for the purpose of cleaning, and for the purpose of gaining easy excess to internal components of the ice cream machine (75) or frozen drink machine (26) without having to disassemble components (a frequent problem for prior art systems). The favoring cabin (27) has an outer shell preferably made of framing material (32), internal skins made of stainless steel (30) and upper and lower closures made of aluminum (31).

FIG. 6 illustrates the back view of the frame (1), the inner back of the refrigerated compartment having high velocity fans, shelving and the waste Bag-N-Box. Behind the Evaporator there are four high velocity DC fans (44) controlled by a microprocessor. Based on a measured ambient temperature, one or more of the fans will turn on in order to circulate the cooling air more efficiently and aid in chilling the upper unit as fast as possible. The cooling capacity to cubic feet ratio in the refrigerated compartment is preferably 3 to 1.

The Condensing unit (4) is positioned in the lower cavity of the frame (1) next to the hot water reservoir (36) (for example, an INSINKERATOR hot water heater available from Emerson Electric). Behind the reservoir 36 sits a collecting tray (37) which collects condensation dripping through a drip hose (38) from the upper cavity and evaporator tray as shown for example in FIG. 2.

In between a base of the ice cream machine and the lower plate is a removable shelf which carries relay network controllers and power supply (39).

An A/C power supply unit and smart relay system sits in an enclosed box behind the topping dispensing mechanism (40). The ice cream machine (75) or frozen drink machine (26) are plugged in to a junction box (41) which accepts a dispensing unit plug (42) as an ordinary outside machine. Junction box (41) is connected to the smart relay system via a conventional electrical cable (43). If the ice cream machine (75) or frozen drink machine malfunctions and needs an extensive repair, these units can be removed easily after being unplugged from junction Box (41). FIG. 6-A provides a second back view of the frame (1).

FIG. 7-A provides a schematic diagram of the power management system for the frame (1). Smart relay (51) senses an initial pick demand (cranking power demand) of a large compressor in the ice cream machine (56), for example, through a Hall-effect current sensor. Relay (52) and relay (53) are normally closed and supply the cranking power through a high wattage inverter (54) and a bank of batteries (or, alternatively, a bank of charged high amperage capacitors). Once smart relay (51) determines that the pick demand has dropped to a much lower running amp demand which occurs a few seconds later, it will simultaneously turn both relays (52) and (53) to a normally open position at the rate of 1/1000th of a second and seamlessly supply the ice cream machine with the much lower running amperage from the grid A/C line (55), nominally is rated at 15 Amps. Neutral (57) and Leg (59) coning out of the Inverter (54) or Neutral (58) and Leg (60) coming of the Grid (55) are routed through different relays for additional protection to the system.

FIG. 7-B provides a schematic diagram illustrating additional aspects of the power management system. The automated vending machine is designed and configured to draw 16 amps at start-up, and draw 12 amps while running. For example, the refrigeration deck is designed and configured to draw 6 amps. The hot water system used for constantly sanitizing the ice cream machine and milk shake mixer is designed and configured to draw 6 amps. In sum, the above systems are configured to draw 28 amps.

In order to operate the SOFTY SHAKE machine using a 15 amp service, the soft serve ice cream maker is operated as an auxiliary component. The soft serve machine independently refrigerates the soft serve mix in its freezing cylinder, managed by a dedicated ice cream machine controller. Every 5 to 6 minutes, the ice cream maker typically starts by drawing 16 to 18 amps for a few seconds, and then moves down at a running operation to draw 12 to 13 amps.

The ice cream maker is pluggable into the SOFTY SHAKE machine via a “smart plug” and a secondary harness which links the machine computer to the ice cream maker controller via an RS 485 link.

With reference to FIG. 7-B, a series of relays are controlled by the SOFTY SHAKE machine computer to manage power allocations among the components of the machine. Relay 1 (a master relay) is normally closed to provide the Ice Cream machine with power. The relay 1 and machine computer operate to constantly evaluate power draw, for example, by means of a hall-effect amperage sensor. Relay 1 has four configured parameters which may be manipulated based on the type of ice cream maker provided inside the SOFTY SHAKE machine:

-   -   Maximum power consumption: (typically 20 amps). A draw above         this level will result in shutting down the Ice Cream machine         and an error report will be wirelessly transmitted.     -   Minimum power consumption: (typically set at 0 amps, because         when the machine is idle there is a minimal power draw).     -   Operating power consumption: This is the most important one.         When the amperage sensor at relay 1 (Master) detects this         predetermined amperage level, the system computer and/or master         relay 1 will shut down slaves relays controlled by the master         relay 1 to allow the ice cream maker to operate at maximum power         off the grid for a few seconds until operating conditions for         the maker are achieved.     -   Operation current hysteresis: This parameter represents the         difference between a kick start amperage and running amperage at         a lowest level consumption. For example, if the kick start         amperage is 16 amps and running levels are 12 to 10 amps, than         hysteresis will be 5 amps. Under this condition, when the draw         at master relay 1 drops below 12 amps the system computer may         activate one or more of the slaves relays once again.

As depicted in FIG. 7-B, relay 2 is a slave relay managing the refrigeration unit or deck, which is normally open (not transmitting current) and is preferably managed independently by a SOFTY SHAKE thermostat. Relay 2 is also controlled by the Master Relay 1 independently of the thermostat. For example, the thermostat may signal to activate the slave relay for refrigeration, but be prevented from doing so by master relay 1 if the ice cream machine is in the initial kick start mode drawing 16 amps. However, when the hysteresis level is reached at a stable running amperage draw, the Thermostat once again takes control.

Relay 3 as depicted in FIG. 7-B is a slave relay managing an independent hot water system component (for example, an INSINKERATOR hot water heater available from Emerson Electric). The unit is capable of maintaining water temperature without power for a long period of time, as managed through its own dedicated thermostat. A current sensor 4 is positioned to sense an overall current draw for he SOFTY SHAKE machine, and to provide this to the machine computer to guide the above-described operation of relay 1.

The master relay 1 and/or machine computer is preferably equipped with a watchdog program that monitors for anomalous operating conditions. For example, anytime the ice cream machine as activated initially by the SOFTY SHAKE computer (for instance, upon moving from idle to ice cream production), an initial machine production command is sent through the RS 485 Harness to start the watchdog program to monitor certain parameters. For example, if the ice cream machine fails to kick start due to a momentary low voltage in the area, the watchdog program will immediately report such incident to a main controller (VMC Controller) of the system computer, and the initial machine production command will be sent once more automatically without human intervention.

By way of a second example, the watchdog program may also determine if the ice cream machine is trying to chill the freezing cylinder for a duration much longer than is normally necessary, and in this event will shut down the ice cream machine operation and report it. Because an over-freezing malfunction may result any one of freezing and burning out the refrigeration compressor, or freezing and creating a blockage in the ice cream mixing cylinder or aerator, preventing over-freezing helps to guarantee smooth operation of the system.

FIG. 8 illustrates an X-Y-Z cup transport system (61) in accordance with principles of the present disclosure, configured to be positioned on a modular door of the frame (1). Cup ring (65) positions a cup straight over a rotating base (62), which delivers ice cream to the cup in a swirl while minimizing the footprint of the transport system (61). In order to fill an entire cup with ice cream, the system uses up and down elevator mechanics (63) and a constantly rotating base (62) upon which the cup sits. The up and down movement (63) and constantly rotating base (62) are preferably connected to a 30 RPM Motor (64) that function to fill up the cup with the dispensed ice cream in a swirl shape comparable to a hand delivered ice cream in the ice cream parlor, and without using expensive multi-movement robotic arms as in the prior art which may cost thousands of dollars and take up to four times more space in the machine. An infrared sensor (66) reports to the main controller that there is a cup properly positioned in the cup ring (65). The entire cup arm swivels, and is situated on top of a large sprocket (67) which is driven by a smaller sprocket (70) that is connected to the shaft of an encoder motor (71). A home position is determined using a magnet ring (69) and a Hall-effect magnet reader (68), which is connected to a variable position bracket (68-A). Once the filled-up cup is removed by the customer, the infrared sensor (66) lets the main controller know that the cycle can be closed. A UTP adapter mini-board (73) acts as a bridge between the motor (71) with encoder and its control cables and the board (73), where conventional UTP cables transfer the proper data and energy to the motor without the need of expensive harnesses.

One of the hallmarks of the SOFTY SHAKE machine is that it functions to fill up an ice cream cup with soft serve proportionally without using a cumbersome robotic arm. As ice cream is poured into the cup the swivel base (in which turns the cup constantly on its axis) it is evenly distributed within the cup. The same result also holds true for the distribution of toppings. Absent the swivel base, dispensed ice cream dispensed would instead hit the center of the cup and pile up.

FIG. 9 illustrates the invention X-Y-Z cup transport system (61) as it is positioned within the modular door of the frame (1). When the door is opened, the X-Y-Z cup transport system (61) remains out of the way essentially within the door, which allows an operator to clean the Ice Cream or Frozen Drink dispensing area with ease. FIG. 9 also illustrates the AC TC module and relay control network, positioned on a removable shelf (29) underneath a main shelf of the Ice cream dispenser (75) or frozen drink machine (26).

FIG. 10-A illustrates a modular toppings/granular dispenser (12) and funnel assembly (76) according to aspects of the present disclosure, which dispenses toppings for the ice cream product in the SOFTY SERVE machine. The funnel assembly (76) is designed to prevent any spillage of toppings from the dispensing canisters while the dispenser (12) is removed for filling, or while the machine is shaken by an angry customer.

The funnel assembly (76) is attached to the toppings canisters augers (91), as shown in FIG. 10D. The purpose of the assembly (76) is to prevent the toppings from becoming stale by preventing humidity from entering the canisters, as well as preventing the toppings from failing out of the auger due to machine vibration (for example, while mixing a milk shake) and maintaining the toppings in the canisters to prevent unwanted spillage.

FIG. 10 B illustrates components of the funnel assembly (76). Flaps (83) is a flap are used to secure openings of the topping canisters (92) of FIG. 10-D. Spring latches (85) push flaps 83 against the toppings canister openings to create a hermetic closure. When activated, the force of the auger pushing the toppings forward will press the toppings against spring latches (85), causing flaps (83) to allow the necessary quantity of toppings to exit the flaps (83). Once the augers are halted, the rest of the toppings are sealably retained in the canisters as the flaps (83) are re-seated.

As further illustrated by FIG. 10-B, securing screws (87) secure spring latches (85) to a funnel upper body (86). Securing screws (84) secure the spring latches (85) to the flaps (83). Axis rod (82) retains the flaps (83) in a matter that enable a rotational forward movement of the flaps (83) in response to the material force generated by toppings moved by the augers (91). The funnel assembly (76) includes a funnel face wall (77), a funnel structure (78) and a funnel back wall (79), with perforations in the funnel upper body (86) to match the openings of the toppings canisters. Securing screws (81) which attach the funnel upper body (86) to the funnel body (78).

FIG. 10-C provides a side view of the funnel assembly (76) while in a closed position, thus not allowing any granular material from falling out of the Dispensing Canisters. As illustrated, spring latches/clips (85) place pressure against movable flaps (83) which block the passage from the dispensing canisters spouts; thus securing any granular content from falling off the canisters. FIG. 10-D further illustrates the components of funnel assembly (76).

FIG. 11-A illustrates ice cream dispensing block (101) and flavoring plate (96) and associated components in accordance with aspects of the present disclosure. Flavoring plate (96) includes upper unit (98) and lower unit (96). As illustrated, flavoring plate (96) has six threaded inlets designed to receive six push-to-connect tube fittings (95). One of skill in the art will readily recognize that many other configurations of inlets and fittings are possible and within the scope of the present disclosure.

In the middle of flavoring plate (96) there is a star design orifice (94) for shaping the soft serve ice cream flowing through it, and at the same time, flavoring the outer layer of the soft serve with flavoring syrups that are pumped through the push to connect fittings (95).

Lower plate (96) fits with upper plate (98), with a rubber gasket (97) in-between for a tight seal of the flavoring channels. A rubber gasket (99) is positioned on top of the upper plate (98) for a tight seal between the flavoring plates (96, 98) and the dispensing block (101). Four knurled-head thumb screws (93) preferably secure the two flavoring plates together and onto the ice cream dispensing block. Four threaded helicoils (100) preferably are tightly pressed and glued to the lower portion of ice cream block (101) in order to receive the knurled thumb screws (93) in a tight fit.

Mechanical piston (103) can be pushed in and out by a motorized function to dispense the ice cream. Two gaskets (102) are situated in the lower portion of the mechanical piston (103) for improved sealing, and the upper portion of the piston (104) is designed to be inserted into a mechanical lever connected to a motor.

FIG. 11-B provides an upper view of the flavoring plate (96). A circular channel (105) gets filled with the flavoring syrup, and through hydraulics will fill in each one of the grooves (106) which in turn flavor each one of the tips of the shaping star (94) and thus flavor the outer layer of the soft serve which flows through.

FIG. 11-C presents a phantom upper view of the flavoring plate (96), in which opposing sides of the plate each have three perforations (108) which reach the flavoring channel (105) with a threaded end (107) for the receipt of the push-to-connect tube fittings. Since the flavoring circular channel (105) meets all inlets, one of the 6 inlets (107A) can be connected to the hot water dispensing to pressurize the flavoring plate with steaming hot water that cleans the entire flavoring channel (105) and each one of the flavoring grooves (106), as well as clearing any soft serve remnants at the tip of the shaping star (94). This leaves the area totally clean and clear of the previous flavors and soft serve, and substantially eliminates the possibility of bacterial formation.

FIG. 12 illustrates the motorized waste/drip funnel (17) and its components. FIG. 13 illustrates a removable air/mix cup and its components.

FIG. 13-A illustrates an aerator insert (120) of the air/mix Cup, including two sealing gaskets, which is inserted into a conventional soft serve/frozen drink machine hopper. The insert (120) includes a large threaded portion (127) which enables nut (121) to secure the aerator (122) to the air/Mix cup (9). Flange (128) receives a sealing gasket to secure the insert (120) from the inside of the air/Mix cup where a human hand cannot fit.

FIG. 14 Illustrates the invention modular door wrapped with a printed polycarbonate shell (130), which has openings for a touch screen control panel, delivery door and viewing window. The panel is preferably printed on the inside, and illuminated from the inside through DC power LEDs.

FIG. 15 Illustrates the invention 1st embodiment of its modular robotic cup dispensing unit attached to the outer side of the invention Universal Refrigerated frame.

FIG. 15 is an illustration of a modular cup dispenser in accordance with principles of the present disclosure, which is configured to suction a cup from a vertical stack of cups inside an acrylic tube. The acrylic tube is sliced vertically to allow the suction device and mechanism a vertical entry. Once a cup is suctioned, the elevator holding the suction device will bring it straight upwards through the acrylic tube, then swivel the cup to a slanted upwards position and release the suction; the cup will then fall down, hit the edge of a chute and in most cases flip and fall right into the receiving chamber where the customer picks it up. This Robotic cup retrieval system is attractive and eye catching accompanied by an LED light show will bring more customers towards the machine. Since all cups are stacked in a downward position inside the acrylic tube, this cup retrieval show may be triggered by the timer of the machine's computer but instead of releasing the cup to the chute, the procedure will let go of the cup as it reaches the end of the acrylic tube. The cup will fall again and align itself onto the stack again, due to the air trapped in the tube and gravity. The Cup retrieval show may preferably be triggered by an infrared sensor at the door of the machine (for example, a KINECT motion sensor from MICROSOFT Corporation of Redmond, Wash.) which allows the computer to identify a customer approaching the machine or watching the machine. Based on that decision the computer may trigger the cup dispenser retrieval procedure or other robotic procedures at the machine.

FIGS. 16 through 16-F Illustrate another embodiment of a modular robotic cup dispensing unit in accordance with aspects of the present disclosure. In this second embodiment, different size cups may be stacked, and retrieved based on the customer product choice.

FIG. 16-A illustrates the dispenser showing a stack of cups and the release of a cup at the retrieval chamber. FIG. 16-B illustrates the robotic cup dispensing unit attached to an outer side of the frame (1) with its transparent door in a closed position.

FIGS. 16-C through 16-F illustrates individual components of the modular robotic cup dispensing unit. FIG. 16-D Illustrates cup bases for stacking the cups in the dispenser where the circumference of the upper component is smaller than the circumference of the base component and in direct relation to the cup inner cavity and formation. FIG. 16-E illustrates a suction head used in the robotic cup dispenser, where a miniature DC suction device is connected to miniature suction cups and travels vertically on an 80/20 linear motion track. FIG. 16-F illustrates an elevator motor assembly used in the robotic cup dispenser with its encoder motor, pulley system and assembly. The encoder motor may communicate to the computer controller of the system its encoder position in retrieving a cup, and thereby notify as to the quantity of cups left. When the encoder motor of the elevator reached a predetermined programmed position, which is noted as no cups left, it will report such notification to the main computer controller which will skip that column and notify an operator of the need and quantity of cups to replenish the machine with via the Server.

A second approach for cups left detection employs an infrared sensor at every stack. When one of the sensors no longer senses cups, it will notify the computer controller of the empty column.

FIG. 17 depicts a front view of another front door of the automated vending kiosk of FIG. 14, with the front door of the kiosk in a closed position. The front door as depicted is exemplary, and could be configured in an alternate form that is consistent with the present disclosure. In FIG. 17, viewing window (171) includes a horizontal moving delivery door for delivering a dispensed ice cream cup or milk shake cup to a consumer. A touch screen (173) allows the consumer to make his or her vending selections. A temperature display (172) displays a temperature measured by a temperature sensor in the refrigeration compartment of the kiosk. The display enables the consumer to confirm that the ice cream supply that is being dispensed is being kept at a proper temperature and safe to consume.

Additional aspects of the present disclosure that that can be described with reference to the Figures include the following:

-   -   The SOFTY SHAKE is comprised of 3 principal Actuator type linear         tracks:         -   a principal actuator track (418) which travels horizontally,         -   an elevator actuator track (417) which travels vertically,             and         -   a cleaning receptacles actuator track (421) that travels             vertically.     -   The rotating arm 40(9), which moves to receive a cup from one of         the cup dispensers, then rotates to receive soft serve from the         ice cream machine. The rotating arm (409) also rotates outside         the machine through the delivery door opening to serve a         finished milk shake or ice cream to the consumer.     -   A cup holder (411) with a swivel type base (410) is situated at         the end of the Rotating Arm.     -   A dual size cup dispenser (450, 452) has a step (51), enabling         the taller 16 oz. milk shake cups (453) to be stepped up to make         for a difference in height with the oz. soft-serve ice cream         cups (454).     -   A commercial milk shake mixer (437) is provided with a spring         loaded top plate (430) which secures the cup and the contents         while being mixed without any spillage. The top plate is cleaned         with hot water along with the mixer whisk (436), through 3-way         split water manifold (434).     -   The elevator actuator (417) has sensors in 3 positions. The         actuator (417) may work with an encoder as well. When arm (409)         reaches the middle of the three sensors it stops, and a cup is         pressured against the spring loaded top plate (430). A function         of top plate (430) is to secure the cup from rotating while the         mixer (437) is vigorously mixing the soft serve ice cream         contained in the cup with added milk and flavoring.     -   The top plate (430) preferably contains quick-connect threaded         inserts (433, 433A, 433B.) which allow for the insertion of the         milk hose, coffee hose, and water mixer cleaning hose (432)         Optionally, additional flavoring threaded inserts may be added         to flavor the milk as it is added to the soft serve ice cream in         the cup. In addition or alternatively, an additional hot water         line may be added, for example, to mix Columbian coffee         concentrate to the ice cream to produce a Columbian milk shake.     -   The top plate (430) is situated on a miniature linear track and         carriage (431B), and two tension springs (431), on each side of         carriage (431B), act against the linear movement thus creating         pressure against the cup.

The refrigeration compartment of the kiosk is further described according to the following aspects of the present disclosure:

-   -   A SOFTY SHAKE refrigeration compartment is built into the 80/20         structural frame (470). The refrigeration compartment will         sturdily carry 20-25 Gallons of Soft serve mix and Milk,         weighing approximately 220 lbs.     -   The refrigeration compartment includes double walls that are         insulated with high density foam, and polycarbonate lining with         stainless steel on the outer and inner surfaces. A portion of         the 80/20 aluminum frame (470) is refrigerated by the         refrigeration equipment, including the portion of the frame that         is situated directly underneath the refrigeration compartment.         The bottom of the refrigerated compartment is composed of 1″ PVC         cut to shape around the hopper of the soft serve machine. All         hoses coming from Bag-N-Box ice cream and milk mix are         preferably refrigerated for optimal freshness of the ice cream         and milk.     -   The use of a large refrigeration deck and large evaporator in         the small cavity of the refrigeration compartment maintains the         ice cream mix at an optimal temperature. Since the ice cream mix         is kept at a very low temperature, it enters the soft serve         machine at low temperature (approximately 3° Celsius) it turns         into ice cream very quickly, thus allowing for a substantially         continuous ice cream output.     -   The SOFTY SHAKE machine preferably utilizes a single serve         commercial ice cream maker with a fairly low output (110 Volts         16 Amp Machine). The level of refrigeration provided by the         upper refrigeration compartment allows for a substantially         constant ice cream output. This approach in effect turns a         relatively low output ice cream machine into a high output ice         cream machine without an associated increase in power         consumption and size as would be required by a higher-output ice         cream maker. For example, in a conventional ordinary soft serve         machine delivering a continuous output of soft serve ice cream         in 8 to 10 oz. servings, the ice cream maker would typically be         a 220 volt machine consuming 22-30 Amps.

With continued reference to the refrigeration system, aspects of an aerator as depicted by FIGS. 13 and 13A are further described as follows:

-   -   A conventional gravity-fed soft serve ice cream machine has an         aerator that gets plugged in to a large hopper containing the         soft serve mix, and the soft serve flows through the Aerator to         get mixed with air.     -   In accordance with the present disclosure, the kiosk         incorporates an aerator that is hermetically coupled to a 16 oz         stainless steel cup. That assembly goes inside the hopper in         place of the conventional aerator that is incorporated within         with the ice cream maker.     -   A conventional hopper normally contains between 2 to 6 gallons         of ice cream. In the present case, the aerator now couple to the         stainless steel cup receives the soft serve ice cream mix         directly from a sealed Bag-N-Box mix. This substantially reduces         the volume of aerated mix to reduce the opportunity for bacteria         build up, and reduced the surface area of machine components         requiring cleaning and sanitizing from the area enclosing a         volume of 2 to 6 gallons to a cleaning area surrounding 16 oz.         And to the extent that the machine retains mix that is not         dispensed, an associated level of waste for the aerated mix         product is at most 16 oz. instead of 2 to 6 gallons. With a         reduction in cleaning area comes a significant time reduction         for the cleaning sanitizing process.

In accordance with the present disclosure, the aerator operation can be described as follows. The aerator cup includes fill sensor and works together with the Bag-N-Box mix, the cleaning elevator and funnels, a peristaltic pump and a programmable timer as follows:

-   -   Upon filling, a timer shuts down production of ice cream to stop         the Bag-N-Box mix from flowing to the aerator cup.     -   After a predetermined time period (for example, 30 minutes), the         pump is used to empty ice cream which is in freezing cylinder         and 16 oz Aerator cup to prepare to the waste-cleaning funnels.     -   Chlorinated water is administered from another Bag-N-Box to the         aerator cup. A level flow switch measures water level in the cup         as it is rinsing the freezing cylinder and Aerator cup.     -   Upon termination of the sanitizing process, the Bag-N-Box ice         cream system once again turns on, and the ice cream maker begins         ice cream production.

Additional aspects of the cleaning system for the SOFTY SHAKE machine can be described as follows. Waste ice cream and chlorinated water fro the cleaning operation will be directed to the cleaning funnels in their elevated positions, and suctioned by a commercial macerator pump to street drainage and/or to a portable waste tank (for example, a CAMCO RhinoFLEX Heavy Duty 21 Gallon Portable RV Waste Holding Tank). The macerator pump preferably runs at 12 Gallons a minute. Ice cream provided to the cylinder and aerator cup is expected to total approximately 1 gallon of material. At the beginning of the cleaning cycle, the timer will stop production, and allow approximately 30 minutes for the ice cream to melt so that the procedure can be carried out automatically and hands-free.

The following table lists the reference characters and names of features and elements used herein:

Ref. No. Feature or element  1 Frame  2 Upper insulated cavity  2-A Panel  3 Refrigerated Cavity  4 Condensing unit  5 Evaporator  6 Bag-N-Box ice cream mix system  7 Inner shelves  8 Peristaltic pump  9 Air mixing stainless steel cup  10 Refrigeration tubes  11 Lower shelf  12 Topping dispenser system  13 Arm  14 Peristaltic pump  17 Funnel  18 Hose  19 Actuator  20 Plunger actuator swivel device assembly  21 Quick release pin  22 Cavity  22A Swivel device body  22B Swivel device cap  23 Screw  23A Helicoil  24 Lever  25 Flavoring piston/push-to-connect valve  26 Frozen drink machine  27 Flavoring box/cabin  28 Tray  29 Shelf  30 Stainless steel skin  31 Aluminum closure  32 Framing material  33 Fixed plate  34 Base plate  36 Hot water reservoir  37 Collecting tray  38 Drip hose  39 Power supply  40 Topping dispensing mechanism  41 Junction box  42 Dispensing unit plug  44 Fan  51 Smart relay  52, 53 Relay  54 Inverter  55 Grid A/C line  57, 58 Neutral  59, 60 Leg  61 X-Y-Z cup transport system  62 Rotating base  63 Elevator  64 Motor  65 Cup ring  66 Infrared sensor  67 Large sprocket  68 Hall effect reader  68A Bracket  69 Magnet ring  70 Small sprocket  71 Encoder motor  73 UTP adapter board  75 Ice cream machine  76 Funnel assembly  77 Funnel face wall  78 Funnel body  79 Funnel back wall  80 Helicoil/insert  81 Screw  82 Axis rod  83 Flap  84 Screw  85 Spring latch  86 Upper body  87 Screw  91 Auger  93 Screw  94 Star  95 Push-to-connect fittings  96 Flavoring plate  97 Gasket  98 Upper unit 100 Helicoil 101 Ice cream dispensing block 102 Gasket 103 Piston 104 Piston upper portion 105 Circular channel 106 Groove 107 Flavor dispensing plate 107A Inlet 119 Outlet perforation 119A Perforated mix inlet 120 Aerator lower part 121 Threaded nut 122 Aerator 123 Float switch 124 Cover 125 Threaded perforation 125A Threaded perforation 125B Threaded perforation 126 Main perforation 127 Threaded portion 128 Flange 130 Door panel 130A Door panel 171 Viewing window 172 Temperature display 173 Touch screen 408 Motor 409 Rotating arm 410 Rotating base 411 Cup holder ring 412 Cup 413 Circular base 414 Motor 415 Motor bracket 415A Stainless steel cover 416 Linear carriage 416A Bracket 417 Linear elevator track 417a Angle bracket 418 Horizontal linear track 419 Hall-effect sensor 420 Reinforcement angular plate 420A Connecting plate 421 Cleaning waste vertical linear track 422 Cleaning funnel 423 Bracket 424 Cleaning funnel 425 Flex hose 425A Flex hose 430 Cup top plate 431 Tension spring 431A Bracket 431B Carriage 432 Hose 433 Threaded quick connect 433A Threaded quick connect 433B Threaded quick connect 434 Water manifold 436 Mixing spindle 437 Milk shake mixer 438 Plate 440 Topping dispensers 450 Cup ring 451 Step 452 Smaller cup dispensing ring 453 Milk shake cup 454 Ice cream cup 460 Removable waste bin 470 Kiosk frame 480 Ice cream flavoring plate

As noted above, while aspects of the present disclosure have been provided with some specific examples and illustrations pertaining to municipal beach badges, those skilled in the art will recognize that the teachings of the disclosure are not restricted to these specific examples and illustrations. Rather, the teachings are more broadly applicable to a variety municipal badging and similar applications. For example, and with reference to the power management subsystem described with reference to FIG. 7-B, it will be apparent to one of skill in the art that variants of the systems and subsystems described herein are possible and within the scope of the intended disclosure. For example, it is possible that the subsystem of FIG. 7-B for controlling power supplied to the heating and refrigeration units may be implemented with components other than the master/slave relays and controller described herein. In particular, the master/slave arrangement shown herein could be replaced with a two relay subsystem embedding the control operation performed by the master relay of the disclosed system within the control logic executed by the controller/system computer. 

1.-20. (canceled)
 21. A flavoring plate for providing flavoring to a product dispensed by an ice cream dispensing machine, the flavoring plate comprising: an extrusion orifice extending perpendicularly through the plate for receiving and extruding the product though the plate; a channel extending around a periphery of the extrusion orifice; one or more ports positioned around a periphery of the flavoring plate and configured for receiving and introducing respective flavoring fluids into the channel; one or more gates positioned between the channel and the extrusion orifice, and configured for transferring the flavoring fluids from the channel to the extrusion orifice.
 22. The flavoring plate of claim 21, wherein at least one of the one or more ports is configured for receiving and introducing a cleaning fluid into the channel.
 23. The flavoring plate of claim 21, wherein the extrusion orifice is star-shaped and includes a plurality of radially outwardly extending points.
 24. The flavoring plate of claim 23, wherein each of the one or more gates is coupled to the extrusion orifice in proximity to one of the radially outwardly extending points.
 25. The flavoring plate of claim 24, wherein the star shape includes six radially outwardly extending and evenly spaced points, and the one or more gates comprise six gates each coupled to one of the six points.
 26. The flavoring plate of claim 21, wherein the channel forms a closed loop around the periphery of the extrusion orifice.
 27. The favoring plate of claim 26, wherein the channel is a circular channel.
 28. The flavoring plate of claim 27, wherein the one or more ports include two groups of three ports each radially spaced with respect to the channel.
 29. An ice cream dispensing machine including a flavoring plate for providing flavoring to a dispensed ice cream product dispensed, the flavoring plate comprising: an extrusion orifice extending perpendicularly through the plate for receiving and extruding the product though the plate; a channel extending around a periphery of the extrusion orifice; one or more ports positioned around a periphery of the flavoring plate and configured for receiving and introducing respective flavoring fluids into the channel; one or more gates positioned between the channel and the extrusion orifice, and configured for transferring the flavoring fluids from the channel to the extrusion orifice.
 30. The ice cream dispensing machine of claim 29, wherein at least one of the one or more ports is configured for receiving and introducing a cleaning fluid into the channel.
 31. The ice cream dispensing machine of claim 29, wherein the extrusion orifice is star shaped and includes six radially outwardly extending and evenly spaced points, and wherein the one or more gates comprise six gates each coupled to one of the six points.
 32. The ice cream dispensing machine of claim 29, wherein the channel forms a circular loop around the periphery of the extrusion orifice.
 33. The ice cream dispensing machine of claim 29, wherein the one or more ports include two groups of three ports each radially spaced with respect to the channel.
 34. A method for providing flavoring to a flowable food product, the method comprising the steps of: providing a flavoring plate comprising an extrusion orifice extending perpendicularly through the flavoring plate, a channel extending around a periphery of the extrusion orifice, a plurality of ports positioned at a periphery of the flavoring plate for receiving and introducing respective flavoring fluids into the channel, and a plurality of gates positioned between the channel and the extrusion orifice for transferring the flavoring fluids from the channel to the extrusion orifice; directing a flowable food product through the extrusion orifice; directing a flavoring fluid into one of the ports, whereby the flavoring fluid is directed to flow into the channel and through the plurality of gates for transfer to the flowable food product flowing through the extrusion orifice.
 35. The method of claim 34, wherein the flowable food product is a soft serve ice cream product.
 36. The method of claim 34, further comprising the steps of: terminating the flow of the flavoring fluid; terminating the flow of flowable food product through the extrusion orifice; and directing a cleaning fluid into another one of the plurality of ports, whereby the cleaning fluid is directed to flow into the channel and through the plurality of gates for transfer to the extrusion orifice.
 37. The method of claim 36, wherein the cleaning fluid is water.
 38. The method of claim 37, wherein the water is heated to a temperature of between 160 and 210° F.
 39. The method of claim 34, wherein: the extrusion orifice is provided as a star shape including six radially outwardly extending and evenly spaced points, and the plurality of gates are provided as six gates each coupled to one of the six points.
 40. The method of claim 34, wherein the channel is provided to form a circular loop around the periphery of the extrusion orifice. 